TIJUANA FLATS BURRITO CO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line expo unit salsa (46F - Cold Holding);sour cream (46F - Cold Holding);less than 4 hours. Operator placed ice. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No paper towels or mechanical hand drying device provided at food preparation area , handwash sink. Operator restocked . Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Peroxide spray sanitizer bottle not labeled . Opera labeled. Corrected On-Site

Basic - Ceiling tile missing, at rear food preparation area

Basic - Exterior door has a gap at the threshold that opens to the outside, by bathrooms .

Basic - Floor area(s) covered with standing water., by three compartment sink.

Basic - In-use tongs stored on equipment door handle between uses. Operator relocated Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler -Rice (46F Cold Holding ) , prepared 24 hours ago. Operator instructed to discard. -shredded cheese(47 - Cold Holding); corn (45F - Cold Holding); less than 4 hours. Operator placed ice . Corrective Action Taken

Intermediate - No Quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Exterior door has a gap at the threshold that opens to the outside, by bathrooms. Repeat Violation

Basic - Hole in or other damage to wall in bathroom.

Basic - Kitchen ceiling tile missing. Repeat Violation

Basic - - From initial inspection : Basic - Ceiling tiles missing. Warning - From follow-up inspection 2025-06-03: Time Extended

Basic - - From initial inspection : Basic - Rear exterior door has a gap at the threshold that opens to the outside, by bathrooms, Warning - From follow-up inspection 2025-06-03: Time Extended

Basic - - From initial inspection : Basic - Walk in cooler floor in disrepair. Warning - From follow-up inspection 2025-06-03: repairman scheduled , Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Wait station sour cream (40-45F - Cold Holding); operator filled container with portioned containers last fill line, overnight. Operator reduced amount. -Cookline Refrigerated drawer chicken nuggets (45F - Cold Holding);/30 minutes. Operator placed ice. -make table shredded lettuce (47F - Cold Holding)/ 2 hours. Operator relocated. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 120F/20:minutes in hot holding unit. Operator Instructed to reheat, Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jose.

Basic - Ceiling tiles missing.

Basic - Exterior door has a gap at the threshold that opens to the outside.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker at cook line wipe hands on pants and continued to prepare food without washing hands. Educated operator. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Refrigerated drawers breaded chicken (45F - Cold Holding); 2 hours. -Operator placed ice. Cook line make table Bag of shredded cheese (47F - Cold Holding)/30 minutes . Placed inside container . Operator removed from bag. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher full of water in food preservation hand sink. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - No handwashing sign provided at a food preparation hand sink used by food employees. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container at wait station of sugar not labeled. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning - From follow-up inspection 2023-07-10: Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2023. Admin Complaint - From follow-up inspection 2023-06-29: Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-06-29: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2023-06-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ventilation hood is soiled with grease. Warning - From follow-up inspection 2023-06-29: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline refrigerated drawers cooked chicken (47F - Cold Holding); cooked onions (47F - Cold Holding) (3 hours) Operator placed ice. -Cookline makeline unit pico de gallo made in house (49F - Cold Holding); shredded cheese (48F - Cold Holding); shredded lettuce (48F - Cold Holding)/3 hours. Operator placed ice. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2023-03-02: -Cookline makeline Diced tomatoes 42F, shredded lettuce 45F, feta 50F, Shredded cheese 46F, Operator placed ice, salsa 46F. 4 hours. -Refrigerated drawers Chicken 48-51F, cooked onions 51F, cut lettuce 51F.; 4 hours Operator relocated to walk in cooler. Repairman on site. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Kitchen ceiling /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning - From follow-up inspection 2023-03-02: some vents have been replaced. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2022-11-15: Time Extended

Basic - - From initial inspection : Basic - Kitchen ceiling /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning - From follow-up inspection 2022-11-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - kitchen vents soiled with rust. Warning - From follow-up inspection 2022-11-15: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-11-15: Manager has ordered a new one.. Time Extended

Basic - - From initial inspection : Basic - Walk in cooler light shield damaged/in disrepair. Warning - From follow-up inspection 2022-11-15: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice (86-77F - Cooling); 2nd cooling 80-70F;ground beef (98F - Cooling). Operator placed on ice. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2022.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline refrigerated drawers -cut lettuce (50F - Cold Holding); chicken (50F - Cold Holding). Operator placed ice. Cookline makeline unit shredded cheese (50F - Cold Holding). Recently placed in unit. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at food preparation area employee handwash sink. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food employee wearing bracelets at cookline. Corrected On-Site

Basic - Food preparation area ceiling /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - In-use tongs stored on equipment door handle between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler Cooked chicken 45°F/ 1 hour. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (127°F - Hot Holding)/15 minutes; operator reheated 165°F. Corrected On-Site

Intermediate - No soap provided at food preparation area handwash sink. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Francisco P.

Basic - No conspicuously located ambient air temperature thermometer in cookline makeline holding unit. Corrected On-Site Repeat Violation